Crock Pot Herbed Beef Pot Roast Food

CROCK POT BEEF ROAST

Steps:

• Put roast in crock pot and empty soup mix on the top of the meat.
• Add the water.
• Cook on low for about 6 hours.
• The soup acts as a meat tenderizer.
• Very good roast and makes excellent gravy.

CROCK-POT BEEF ROAST

Steps:

• Put potatoes, carrots and onion on bottom of crockpot.
• Place the roast on top, fat side up.
• Pour in water or beef broth.
• Sprinkle chives, parsley, pepper and Onion Soup mix over the meat.
• Pour Worcestershire sauce and mushroom soup over meat.
• Cover and cook on low 8-10 hours.
• **Note: If your roast is frozen, start it on low the night before with just the water or broth. Add the rest of the ingredients the next morning and cook until dinnertime! If done this way, you can easily remove the fat layer in the morning before adding the other ingredients.

CROCK POT HERBED BEEF POT ROAST

Steps:

• Place roast in crock pot. Add garlic, onion, potatoes, carrots and seasonings.
• In a small bowl, whisk together 1 cup of beef broth and flour. Pour into crock pot over meat and vegetables. Then pour in Worcestershire sauce, red wine and remaining broth.
• Set crock pot on high and cook for 4-6 hours or cook on low for 6-8 hours.
• To serve, carefully remove meat to a platter and arrange vegetables around the roast and serve with gravy.
• Enjoy!

HERB ROAST BEEF (SLOW COOKER)

Steps:

• Reserve 1 unchopped rosemary sprig and several garlic cloves. (You will use this garlic and rosemary to poke into the meat to add extra flavour).
• Put all other ingredients except the meat in the slow cooker on high. Put lid on to allow mixture to warm in the slow cooker.
• Meanwhile, braise the meat on all sides in a separate frying pan using a spoonful of oil, until meat is lightly browned. This step is designed to seal in the juices as topside meat is usually quite dry. Braising should take around 5 minutes.
• Once braised, gently set meat on top of onion mixture in slow cooker.
• Poke reserved garlic and rosemary into folds in meat and leave to cook.
• Roast 4-5 hours on high until meat is tender and falling apart. Cook time wil depend on size of roast.
• Serve with your favourite roasted vegetables.

HERB POT ROAST AND VEGETABLES

Steps:

• Heat oven to 350°.
• Place roast with all the vegetables in an ungreased 9x13-inch or larger baking pan.
• Sprinkle all the spices over the meat. This may seem really thick but its wonderful.
• Pour the water over the vegetables.
• Cover with foil and bake at 350° for 2 to 2 1/2 hours.
• Serve with the pan juices.

CROCK POT MEDITERRANEAN BEEF POT ROAST AND VEGETABLES

Steps:

• In slow cooker, place potatoes, carrots and garlic. Rub beef roast with rosemary, salt and pepper; place on top of vegetables. Add water and wine. Cover and cook on LOW 10 to 11 hours or until beef and vegetables are tender.
• Remove pot roast; trim fat if necessary. Arrange pot roast and vegetables on serving platter. Cover and keep warm. Just before serving, carve port roast across the grain into thin slices.
• For gravy, strain cooking liquid; skim off fat. In small saucepan, combine 2 cups cooking liquid and cornstarch mixture until blended. Cook and stir 1 minute or until thickened.
• Garnish beef and vegetables with parsley; serve with gravy.

SLOW-COOKER HERBED BEEF ROAST

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes until brown on all sides. Sprinkle with salt, herbs and pepper.
• Place garlic in 4- to 5-quart slow cooker. Place beef on garlic. Pour vinegar over beef.
• Cover and cook on low heat setting 6 to 8 hours or until beef is tender. Reserve 1/4 cup of the beef juices.
• Cut half of the beef into thin slices to make 3 cups; place in refrigerator or freezer container along with reserved 1/4 cup beef juices for Philly Beef Sandwiches (page 77). Cover and refrigerate beef up to 4 days or freeze up to 4 months. To thaw frozen beef, place container in refrigerator about 8 hours.
• Serve remaining half of beef now.

CROCK POT BEEF ROAST

Steps:

• In a 5 quart or larger crock pot pour in beef stock, beer and golden mushroom soup, stir to combine everything.
• Trim excess fat from roast if any and season both sides with salt and pepper. In a large skillet heat olive oil at medium high and brown roast on all sides. Remove to a plate.
• In the same skillet saute all vegetables for a couple of minutes to help release more flavor, add to crock pot and stir again.
• Place roast on top of vegetables cover and cook on low for 6 - 8 hours.
• When done transfer roast and vegetables to serving platter and pour liquid into sauce pan and thicken with 2 tbs cornstarch mixed well with 2 tbs water, bring to a boil and stir until desired thickness of gravy.

CROCK POT POT ROAST

Steps:

• Chop vegetables into chunks. (Peel the garlic, but leave it whole.).
• Place half of the vegetables in the crock pot.
• Heat oil in a large pan over medium high heat.
• Season the roast on all sides with salt and pepper. Sear each side in the hot pan.
• Place roast in crock pot, then add the rest of the vegetables and the bay leaf.
• Combine broth and wine, and pour inches.
• Cook 8-10 hours on low.
• About 30 minutes before serving, remove excess liquid, leaving enough in the crock to make gravy.
• Combine flour with a small amount of water to make a smooth paste, then stir in some of the liquid from the crock. Pour this mixture back into the crock and cover. Continue to cook until thickened.
• Discard bay leaf and garlic cloves.